"The belly rules the mind."--Spanish Proverb

Mexican Corn & Bean Soup Recipe

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This recipe for Mexican Corn & Bean Soup, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Timmer Family
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 med. onion, diced
3 cloves of garlic, minced
1 (15 oz.) can diced tomatoes
1 (24 oz.) can vegetable juice
2 (15 oz.) cans kidney beans
3 tsp. chili powder
1 tsp. sugar
1 tsp. cumin
1/2 tsp. black pepper
1 lb. frozen corn

Directions:
Directions:
Drain kidney beans. Saute onion and garlic in olive oil, then add tomatoes, kidney beans and vegetable juice. Heat. In small bowl, mix spices and then add enough hot water to make a paste. Stir this into soup. Add frozen corn. Simmer for 1-2 hours. Tastes best served with sour cream and grated cheese!

 

 

 

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